Our New Favorite Flatbread
This is really fun to make on family night. Yes, the salad goes on top - use your fingers!
- 4 mild Italian or herb-flavored 4 pork sausages
- 3 tbsp olive oil, divided 45 mL
- 4 6-inch (15 cm) Greek-style pitas 4
- (no pockets), naan or
- other flatbread
- Salt and freshly ground black pepper
- 2 red-skinned apples, thinly sliced 2
- 4 oz mild blue cheese, such as 125 g
- Cambozola, sliced, or Stilton,
- crumbled (see tip, opposite)
- 3 cups packed arugula or baby spinach 750 mL
- 1⁄4 cup chopped toasted pecans 60 mL
- (see tip, opposite)
- 2 to bottled honey Dijon 30 to
- 3 tbsp salad dressing 45 mL
- Preheat oven to 375°F (190°C).
- Remove sausages from casings and crumble. In a large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add sausage and cook, breaking it up with a spoon, for 6 to 8 minutes or until well browned. Using a slotted spoon, transfer sausage to a plate lined with paper towels.
- Place pitas on 2 large baking sheets. Brush tops with the remaining oil. Season lightly with salt and pepper. Arrange apple slices on pitas, followed by a layer of cheese. Scatter sausage on top.
- Bake in preheated oven for about 15 minutes or until cheese has melted and edges of pitas are browned.
- Meanwhile, in a large bowl, toss arugula and pecans with salad dressing. Cut each pita into quarters, then place on serving plates and push the pieces back together. Top each pita with arugula mixture.
- Serve immediately. Serves 4.
- Tip: Toasting nuts, seeds and shredded coconut helps to bring out their flavor. Although you can toast them in the oven, we have more success - and fewer burnt nuts - on the stovetop. Spread nuts, seeds or coconut in a dry nonstick skillet and cook over medium heat, shaking or stirring frequently, for 4 to 5 minutes or until fragrant and lightly browned. Tip nuts onto a cold plate to stop the cooking process and let cool completely.
- Variation: For more kid appeal, replace the blue cheese with shredded sharp (old) Cheddar. You can also substitute canned peach slices, thoroughly drained, for the apples.
- Variation: Mango, tangerine, pear or other fruit-flavored salad dressings also work well with this recipe.
- Orange Dijon Dressing: In a small bowl, whisk together 1 tbsp (15 mL) olive oil, 1 tbsp (15 mL) cider vinegar, 1 tbsp (15 mL) freshly squeezed orange juice, 1 tsp (5 mL) granulated sugar, 1⁄2 tsp (2 mL) Dijon mustard and salt and freshly ground black pepper to taste. Toss with the arugula and pecans instead of the bottled dressing.
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